1. Preheat oven to 325°.
2. Heat oil in a skillet over medium heat. Add onions, garlic and chilis and sweat until onions are translucent.

3. Drain and rinse black beans and add them to the skillet.
4. Add ketchup, sugar, Worchestershire and honey and stir to combine.
5. Add spices and tequila and cook for about 5 minutes.
6. Transfer to a small casserole or baking dish, or be lazy and turn your skillet into an “oven-proof” skillet by wrapping the handle in tin foil.

7. Cover and bake for 20 minutes. Uncover, stir, make sure the beans aren’t too dry (if they are, you can add a little chicken broth…or tequila), cover again and bake for another 15-20 minutes.
8. Stir again and bake for an additional 15 minutes.

I served these alongside a grilled chili lime chicken burger that I found in the frozen section of Trader Joe’s and a toasted slice of Ezekial bread.

I didn’t realize how brown that meal looked until it hit the plate.

It didn’t taste brown, though. It tasted like a rainbow. But not in a Skittles kind of way. In more of a Mexican-spicy-LSD (not that I know what that’s like)-kind of way.

These are some awesome, spicy, sweet beans is what I’m trying to tell you.